Pistachio Paste

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

This paste is essentially pistachio marzipan, and its culinary uses are similar to those of classic almond marzipan, for example, as a filling for croissants or as material for shaping marzipan figures.

Ingredients

Sugar - 7.1 oz
Pistachios - 7.1 oz
Water - 4 tablespoons
Egg white - 1 piece

Step by Step guide

Step 1

Blanch the pistachios in boiling water for two minutes, drain in a colander, cool slightly, and remove the skins. Transfer the nuts to a baking tray lined with parchment paper and place in a preheated oven at 338°F for 5 minutes. Remove and cool.

Step 2

Combine sugar and water in a saucepan and cook over medium heat until the sugar dissolves and the syrup thickens slightly. Add the whole pistachios to the syrup and stir constantly until all the liquid evaporates and the nuts are coated in sugar. When the contents of the saucepan resemble a jumble of pistachios and large sugar crystals, remove from heat and cool at room temperature.

Step 3

Transfer the sugar-pistachio mixture to a blender and blend into a uniform emerald crumb. Add the egg white and blend well again. The paste will have a consistency similar to marzipan. Wrap the paste in plastic wrap and store in an airtight container at room temperature.